Butterbean Hummus
- 1 pound dried lima/butter beans
- 2 cloves garlic
- 3 Tbs tahini
- 2 tsp kosher salt
- ½ tsp freshly ground pepper
- ¼ tsp cayenne
- 1 cup extra virgin olive oil
- ¼ cup lemon juice, freshly squeezed
- ½ cup reserved liquid from cooking beans
Pick through and wash beans.
Put in heavy pot and cover with water by 2 inches.
Bring to boil, then simmer partially covered till tender but not mushy.
Remove from heat and drain, reserving ½ - 1 ½ cup of liquid.
Add drained beans, garlic, tahini, salt, pepper and cayenne to food processor.
Puree, and with motor running, slowly pour in olive oil and lemon juice.
If mixture is too thick, pour in little bits of reserved liquid until the puree is silky smooth in appearance.
Taste and add more salt or cayenne if desired.